"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 02-17-2005, 12:41 PM   #1
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Dark Chocolate Soufflé Cakes with Espresso Chocolate Sauce

Dark Chocolate Soufflé Cakes with Espresso Chocolate Sauce
Serves 6
(if making right away heat oven to 400° F)

Softened butter and granulated sugar for ramekins

FOR THE ESPRESSO-CHOCOLATE SAUCE
1 tsp instant espresso powder
8 oz. bittersweet or semisweet chocolate, coarsely chopped
3 oz. (6 TBS) unsalted butter, cut into 8 pieces
Table salt

FOR THE SOUFFLÉ
2 TBS unsweetened natural cocoa powder
2 large eggs, separated
1 large egg white
1/8 tsp. cream of tartar
3 TBS granulated sugar

Put a metal or Pyrex pie plate or cake pan in the freezer to chill. Lightly butter six 6-oz. ramekins or custard cups. Coat with sugar and tap out excess.

Make the sauce: In a small bowl combine the espresso powder with 2 TBS warm water and stir to dissolve.

In a medium heatproof bowl set in or over a pot of barely simmering water melt chocolate and butter, stirring frequently, until smooth. Add 2 pinches of salt, stir, and remove from the heat. Transfer 5 TBA of the chocolate mixture to the espresso and stir to blend. (Set the remaining melted chocolate aside). Use a spatula to scrape the espresso mixture into a puddle on the chilled pie plate or cake pan and return to the freezer until firm, about 10 minutes. When the espresso-chocolate mixture is firm use a teaspoon to scrape it into six rough balls. Keep the balls on the plate and refrigerate until ready to use.

Make the soufflé cakes: Reheat the remaining chocolate mixture by setting its bowl in or over the pot of hot water. When it is warm remove from heat and whisk in the cocoa and the 2 egg yolks.

In a clean, dry bowl, beat the 3 egg whites and cream of tartar on medium speed in a stand mixer or on high speed with a hand-held mixer) until the whites mound gently. Gradually beat in the sugar and beat until the whites form medium-stiff peaks when you lift the beaters; the tips should curl over but still look moist, glossy, and flexible. With a rubber spatula fold about 1/4 of the egg whites into the chocolate to lighten it. Scrape the remaining whites into the bowl and gently fold in until blended, taking care not to deflate the whites. Take the chocolate balls out of the refrigerator and put one ball in the center of each ramekin. Divide the batter evenly amount the ramekins and level the tops gently with the back of a spoon. You can now heat the oven and bake right away or cover the ramekins with plastic wrap and refrigerate for up to 2 days.

When you are ready to bake position the rack at the lower third of the oven; heat the oven to 400 F. Remove the plastic and put the ramekins on a baking sheet. Bake until the soufflé cakes are puffed and possibly a little cracked on top (a toothpick inserted in the center will meet no resistance and emerge mostly clean - the tip will be wet from the sauce at the bottom), 11-14 minutes (a minute or two longer if they were kept in the refrigerator overnight. Let cool for a few minutes before serving.

A creme anglaise is really good with this.

__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-17-2005, 01:07 PM   #2
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Oh, wow! I'm definitely cutting and pasting this one! :D
__________________

__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 02-17-2005, 01:19 PM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
My gifted baker friend made this at Thanksgiving and we doubled the recipe. Anyone who bakes is gifted in my book!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 11:14 AM
Types of Chocolate...Generally Speaking Audeo Desserts, Sweets & Cookies & Candy 4 01-17-2005 03:11 PM
Banana Chocolate Ravioli with Chocolate Rum Sauce mish Desserts, Sweets & Cookies & Candy 6 01-10-2005 03:37 PM
Fried Banana Chocolate Ravioli w Chocolate Rum Sauce mish Desserts, Sweets & Cookies & Candy 4 10-17-2004 09:41 PM
4 '''Chocolate-Raspberry''' Cakes & Cheesecakes Filus59602 Cakes & Cupcakes 0 10-30-2002 11:38 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.